In a slump? Try these berry desserts!

It’s the time of year that I begin looking forward to the reawakening of farmers markets in every town, with baskets full of greens, peas, berries, tomatoes and squash. What a pleasure to see the colorful sights, smell the scents of the fresh produce and the baked goods, and listen to the people chat with the farmers about what they’ve brought to the market and how “their mama and them” are doing.

When the summer progresses and the berries come in, make sure you make a few different things with them. I enjoy frozen blueberries added to Greek yogurt for breakfast, and of course muffins and pancakes.

Below, I’ll share several links to berry recipes I love, right after I share this, a favorite Martha Stewart recipe for a mixed berry slump that cooks right on the stovetop!

Make this easy, stovetop version of cobbler in a cast iron skillet, or any skillet with steep sides, and have dessert ready in no time. Serve with whipped cream or ice cream for an extra-delicious treat.

Mixed-berry slump
From MarthaStewart.com

3/4 cup granulated sugar
3/4 cup plain flour
3/4 tsp. baking powder
pinch of salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/3 cup milk
2 TBS butter, melted
3 pints berries (blackberries and raspberries)
2 TBS lemon juice
2 TBS water.

for topping:
1/4 cup sugar
1/2 tsp ground cinnamon

Method:

1.Combine flour, baking powder, cinnamon and salt in mixing bowl. add milk and melted butter, and stir into a thick batter. Set aside.
2. Place berries in large bowl, and sprinkle with lemon juice, ginger, water and sugar. Gently stir to coat berries.
3. Place berries in skillet, cover, and bring to a boil over medium heat, stirring several times.
4. Drop six to eight dollops of batter on top of berry mixture, not allowing dumplings to touch.
5. Sprinkle dumplings with the cinnamon-sugar topping.
6. Cover, reduce heat to medium-low, continuing to gently simmer. Cook about 15 minutes, until dumplings appear to be cooked through and the juices of the fruit are bubbling around them.
Serve warm with a drizzle of heavy cream, whipped cream or ice cream.

Other berry recipes you might like:

Strawberry-blueberry breakfast bread

Zucchini-blueberry cake with lemon-cream cheese frosting